½tspgochujang sauceplus additional optional for garnish
Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in a separate mixing bowl.
In the bowl with the egg yolks, combine the mayo, thai chili sauce, and gochujang sauce. Use a fork to mash until desired consistency.
Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.
If you prefer to hardboil your own eggs, grab this easy InstantPot recipe HERE
You can make the filling ahead of time and fill the eggs later. This is especially helpful if you are traveling with these eggs!